Liha töötlemine
Campania region in a large number of small black and white pepper is added, undergo
artisanal plants (Parente et al. 2001; Villani ripening for four months (Aymerich et al.
390 Chapter 22
2003; Benito et al. 2007). Other Spanish tra- either raw or heat treated. Some well-known
ditional dry-cured sausages are Androlla and semidry products are saucisse de Montbeliard
Botillo, produced in the Galicia region using and Morteau, both from the Franche-Compté
low-quality pork meat seasoned with paprika, Eastern France region. Saucisson sec, typical
garlic, and sometimes onion; these sausages pork dry fermented sausages produced in
are subjected to a smoking-heating process central and southern France, are important
followed by drying-ripening and are con- products in the meat industry, with a produc-
sumed after cooking (Lorenzo et al. 2000)
annaabi.ee 
